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Chicken Methi Malai Is Savory And Delicious – Recipe

Salty, savory, spicy, sweet. All these flavors are covered in this dish developed by Food Nation Radio Network. You CAN make curry at home that’s not from a jar and the results are outstanding. We took all the guesswork out of it. Follow these simple instructions and let us know what you think.

(Photo/Elizabeth Dougherty)


(All organic, if possible)
1 chicken, giblets removed
1 large, sweet onion, roughly chopped
1/2 cup nonfat yogurt
1/2 tsp turmeric
1 1/2 tsp red chili powder
1 1/2 tsp sea salt, plus 1/2 tsp
1 TB good quality sherry vinegar
1 whole cinnamon stick
1/4 tsp freshly grated nutmeg
2 star anise
1/8 tsp clove
1/8 tsp freshly ground black pepper
2 bay leaves
1/4 tsp red chili flakes
1 tsp ginger paste
1 whole clove of garlic
3 TB fenugreek seeds
1/4 cup grape tomatoes
2 TB ketchup
1 tsp green curry paste
3/4 tsp garam masala
2 dried red chilis
2 cups chicken stock
1 TB cane sugar
basmati rice


Place roughly chopped onion in the bottom of a slow cooker. All all the other spices and ingredients, except for the extra 1/2 tsp of sea salt, the TB of sugar and the chicken stock. Add the chicken, breast side down then flip over, so it’s coated with the spices. Carefully pour in the chicken stock. Set cooker on low for 6-8 hours or more. Allow to cool slightly and place the entire mixture (most slow cookers have a removable ceramic pot) in the fridge overnight, if possible. You can skip the overnight step, but it makes it easier to shred the chicken when it’s cold. When you take it out of the fridge, place the chicken on a plate for shredding, making sure there are no bones left in the the pot (because the chicken will fall apart, it’s so tender). Place the mixture that is left in the pot in a food processor and buzz for about a minute. Strain it back into a wide pot or deep pan. Shred the chicken and put the chicken pieces in the pot with the mixture. Heat to a boil, then reduce to a simmer while you make some basmati rice (according to package directions). Add the remaining 1/2 tsp sea salt and 1 TB of cane sugar to the chicken mixture while it is reheating, stirring to combine. Serve over hot rice. Enjoy!

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network (beginning June 1st 2013), Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on both  WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

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